I freeze (and defrost) fondant covered cakes all the time and have had no problems. Now I'd like to try covering a cake with modelling chocolate or with fondant and modelling chocolate 50/50 and freeze it.
Would really appreciate to get some advice from someone who has actually frozen a cake covered in modelling chocolate and defrosted it without having problems with condensation.
It will form condensation but that shouldn't be a problem. It will be hard to cut through on the cake if you use 100% modeling chocolate, though, a 50/50 fondant will be softer.
Thanks so much for your reply costumeczar! I will definitely give it a try with the 50/50 combo.
If you box it in a cardboard box when frozen and then leave it boxed while it defrosts, the condensation will go to the box and not the cake. That remains true for a cake covered in ANY medium.
Ok, thanks maybenot! So it should work the same way as when freezing and defrosting a fondant covered cake. That's great!
When I freeze a fondant covered cake, I always place the cake in a cardboard box, cover with a couple of layers of plastic wrap and then with a layer of aluminium foil and then place the covered box in the freezer. When defrosting I take the box and keep it in the fridge for 24 hours with the wrappings still on. Then I take the box, still covered and keep it on a kitchen counter for about 2 hours (depending on the size of the cake of course, sometimes a little longer and sometimes a little less) before I finally cut away the wrappings and take the cake out. And that's exactly what I'll do when I freeze the cake I 'm planning to cover in modelling chocolate and fondant.
Thanks again ladies, for taking the time to reply. It's greatly appreciated!!
Have a great day!
Yep, that's exactly how I'd do it.
I do, also, agree with costumeczar that a 50/50 mix will be easier to cut and easier to work with. 100% modeling chocolate will be so hard to cut thru that the cake will be crushed in the process.
Thanks again maybenot!! It's definitely going to be a 50/50 mix!